Maccaroni à la Napolitaine


Cook and cut up a quarter of a pound of Naples maccaroni as in the recipe, and mix it with two ounces of fresh butter, half a pint of tomato sauce, six or eight cooked button mushrooms, a quarter of a pound of cooked lean ham or tongue, and two or three truffles, all cut up in the same way; let these get thoroughly hot in the bain marie, and then serve for a second course or luncheon dish. This is excellent for serving with braised fowl, fillet of beef or veal, for a relevé, or for luncheon.